My cousin's wedding in Tel Aviv featured the BEST simcha food I have ever enjoyed. It was simple, no fuss, pure deliciousness. The main course featured a choice between 1) melt-in-your-mouth short ribs,...

The New Passover Menu is the newest cookbook written by Paula Shoyer. In this innovative new cookbook, Paula does an excellent, and I must say delicious, job of creating new recipes that work in the confines...

The New Passover Menu is the newest cookbook written by Paula Shoyer. In this innovative new cookbook, Paula does an excellent, and I must say delicious, job of creating new recipes that work in the confines...

New May/June Magazine Issue Sneak Peak

This issue is blooming and blossoming with promise, possibility, and flowers that are actually edible. Learn to cook with flowers and find the perfect vase for every budget. Go beyond marinara on your pasta this year with beets, buternut squash, arugula, peas and more. Get back to your roots with ancient grains, learn the benefits and get recipes. And don’t miss the brilliant idea of serving your very own yogurt bar to your guests this Shavuot or anytime. Get a little peak and then go and SUBSCRIBE.

Dulce de Leche: There is nothing like home made caramel. It is smooth, decadent and rich and is the ultimate dessert component. Make it at home, with our three easy methods, for a cheaper, more delicious version then anything you will find at your local supermarket. You won’t believe how easy it is. READ MORE FOR TECHNIQUE & RECIPES

Ancient grains are popping up in breakfast cereals, granola bars, soups, salads and sides. I had to see what all the fuss was about so I ventured down to Whole Foods and Trader Joe’s to see what’s new (which is actually quite old). As if traveling back in time, I started to rediscover the foods that my ancestors used to eat. I also learned how even common foods are getting more interesting with varietals that are healthier and better tasting than ever before. So where do you start?